Stuffed Mushrooms Recipe

Prep and roast caps

Preheat oven to 375°F (190°C). Clean mushrooms with a damp paper towel and remove stems, reserving stems for another use or discard. Place mushroom caps, hollow side up, on a baking sheet lined with parchment. Toss caps lightly with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper. Roast in preheated oven for 10 minutes to release moisture and begin browning. Remove and set aside to cool slightly.

Make Boursin-style cheese

In a medium bowl, combine 8 oz softened cream cheese and 2 tbs softened butter until smooth using a spatula or hand mixer on low. Stir in 2 tsp minced garlic, 2 tbs chopped chives, 1 tbs chopped parsley, 1/2 tsp dried dill, 1 tsp lemon juice, 1/2 tsp salt, 1/4 tsp black pepper and 2 tbs grated Parmesan. Taste and adjust seasoning. The mixture should be spreadable but hold its shape.

Stuff mushrooms

Using a small spoon or piping bag, fill each roasted mushroom cap with about 1 tablespoon of the Boursin filling, mounding slightly. Arrange filled caps back on the baking sheet, leaving a little space between each.

Bake until heated

Return the filled mushrooms to the oven and bake at 375°F (190°C) for 8–10 minutes, until filling is warmed through and edges begin to turn golden. If desired, sprinkle 1 tbsp extra grated Parmesan over the tops in the last 2 minutes and broil for 1 minute to brown—watch carefully to avoid burning.

Make sauce

While mushrooms bake, warm 1 tbs butter in a small skillet over medium heat. Add the finely minced shallot and cook 1–2 minutes until softened and translucent (do not brown). Pour in 60 ml dry white wine and simmer for 2–3 minutes to reduce by about half. Stir in 120 ml heavy cream and 1/2 tsp Dijon mustard. Simmer gently 3–4 minutes until sauce thickens slightly. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm off heat.

Finish sauce

If sauce is too thin, simmer another 1–2 minutes; if too thick, whisk in up to 1–2 tbs water or a splash more wine. Taste and adjust seasoning.

To plate, spoon a small amount (about 1 tsp) of the warm white wine cream sauce onto each plate or serving platter as a base and arrange the baked stuffed mushrooms on top. Drizzle 2 tbs balsamic glaze lightly over the arranged mushrooms. Sprinkle 2 tbs chopped green onions over the mushrooms and finish with the optional extra Parmesan if using.

Serve immediately while warm. Leftovers can be refrigerated in an airtight container up to 2 days; reheat gently in a 350°F (175°C) oven for 8–10 minutes.